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These Mississippi Mud Potatoes without mayo are a lighter, healthier twist on the classic! The moment I saw the viral Mississippi Mud recipe, I knew I had to recreate it. This version is lighter, healthier, and just as indulgent, and wow, it did not disappoint!
This lightened-up version is creamy, cheesy, and packed with flavor, but healthier and easier. Everything bakes together in one dish, which means minimal effort and maximum cozy comfort. I seriously can’t stop thinking about them, they’re that good! For more cheesy potato side dishes, don’t miss our cottage cheese mashed potatoes, air fryer Parmesan potatoes, and cheesy smashed potatoes!
Table of Contents
- 🔎 Quick Look: Healthy Mississippi Mud Potatoes
- Why You Will Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How to Make Mississippi Mud Potatoes Without Mayo
- Shawna’s Expert Tips
- What to Serve with Mississippi Mud Potatoes
- Storage Instructions
- Mississippi Mud Potatoes FAQs
- More Potato Recipes to Try!
- Mississippi Mud Potatoes Without Mayo Recipe
🔎 Quick Look: Healthy Mississippi Mud Potatoes
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 1 hour
- 🕒 Total Time: 1 hour, 10 minutes
- 🍽 Calories: ~249 kcal per serving
- 👥 Servings: 6
- 💙 WW: 3 points per serving
- 🥣 Key Ingredients: Yukon Gold potatoes, turkey bacon, Greek yogurt, reduced-fat cheddar, green onions
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- No Mayo: We have lightened up the classic Mississippi Mud Potatoes recipe! This is a healthier version made with turkey bacon, non-fat Greek yogurt, and reduced-fat shredded cheddar cheese. This recipe is made without mayonnaise or sour cream!
- Super Easy: You don’t have to boil the potatoes beforehand! This makes it super quick and easy. Everything comes together in a casserole dish.
- Packed With Flavor: These Mississippi Mud Potatoes are packed with flavor from the bacon, cheese, green onions, and seasonings. It’s such a delicious side dish that everyone will rave about!
- Cheesy: It’s creamy, cheesy, and satisfying, making it a go-to comfort food that fits into your healthier lifestyle.
Key Ingredients
- Potatoes: Yukon Gold potatoes are the base of this recipe. They’re naturally creamy and work perfectly.
- Turkey Bacon: Adds a smoky and savory flavor with less fat than regular bacon.
- Greek Yogurt: Lightens up the dish while still keeping it creamy. It’s a healthier alternative to sour cream.
- Cheddar Cheese: Reduced-fat shredded cheddar gives you that classic cheesy flavor without all the extra fat.
- Green Onions: For fresh, mild onion flavor that brightens every bite.
- Seasonings: Season with garlic powder, onion powder, and salt to enhance the flavor and tie everything together.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Peel the Potatoes: We used baby potatoes and left the skins on for convenience and extra nutrients. If you’re using regular-sized potatoes, you can peel them, or leave the skins on if you prefer.
- Potato Options: Baby red potatoes work perfectly, but regular-sized Yukon Gold or red potatoes can also be used. Peel them if desired.
- Bacon Options: Swap the turkey bacon with regular bacon, or even diced ham.
- Greek Yogurt Substitution: You can use non-fat or regular plain Greek yogurt. Or, for another option, substitute the yogurt with light sour cream.
- Cheese Options: You can easily switch up the cheese. Try light mozzarella, Monterey Jack, pepper jack, or your favorite.
How to Make Mississippi Mud Potatoes Without Mayo
- Cook the turkey bacon according to package directions using your preferred method. For an easy option, see our post on how to cook turkey bacon in the oven. Once cooked, let it cool, then finely chop it.
- Wash and dry the potatoes. Cut them into small, even 1/2-inch pieces.
- Add the Greek yogurt, garlic powder, onion powder, and salt to a large bowl. Then, thoroughly mix.
- Add the chopped potatoes, cooked and chopped turkey bacon, shredded cheese, and sliced green onions to the large bowl.
- Thoroughly mix until everything is evenly coated.
- Lightly spray a 9×9 baking dish with olive oil spray. Then, pour the potato mixture into the baking dish.
- Bake uncovered at 350°F for 50-60 minutes, or until the potatoes are tender and golden brown on top. Let the potatoes slightly cool before serving, and enjoy!
Shawna’s Expert Tips
- Pat the Potatoes Dry: After washing, make sure to dry the potatoes well before cutting so they crisp up better in the oven.
- Cut the Potatoes Evenly: Cut the potatoes into similar-sized pieces so they cook evenly and stay tender throughout.
- Test the Potatoes for Doneness: Check the potatoes with a fork around the 50-minute mark. If they’re not tender, bake for an additional 5-10 minutes, until fork-tender.
What to Serve with Mississippi Mud Potatoes
These Mississippi Mud Potatoes are incredibly versatile and pair well with so many dishes! If desired, top with extra cheddar, more sliced green onions, or a drizzle of hot sauce for a kick of heat.
These potatoes are a hearty side dish for grilled chicken, steak, bacon cheeseburgers, Italian turkey meatloaf, turkey mushroom meatloaf, or air fryer pork chops. For game day or gatherings, serve them alongside slow cooker BBQ chicken sliders, homemade chicken nuggets, or apple nachos.
You can even enjoy them with cottage cheese scrambled eggs, a slice of cottage cheese quiche, or a slice of cottage cheese egg bake for a cozy and delicious breakfast.
Storage Instructions
To Store: Store leftovers in an airtight container in the refrigerator for 2-3 days.
To Reheat: Reheat leftovers in the microwave for 1-2 minutes, stirring halfway through. You can also reheat them in the oven at 350°F, covered with foil, for 15-20 minutes until warmed through. I like to stir in a spoonful of Greek yogurt after reheating to help bring back some of the creaminess.
Mississippi Mud Potatoes FAQs
What Kind of Potatoes do You Use For Mississippi Mud Potatoes?
Baby Yukon Gold potatoes work great. But, you can also use baby red potatoes. Just make sure to cut them into small, even pieces so they cook through.
Can I Freeze Mississippi Mud Potatoes?
Don’t freeze these Mississippi Mud Potatoes, as the texture of the potatoes and Greek yogurt may change once thawed.
More Potato Recipes to Try!
Cottage Cheese
Creamy Cottage Cheese Mashed Potatoes
Air Fryer
Air Fryer Red Potatoes
Air Fryer
Air Fryer Diced Potatoes
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Mississippi Mud Potatoes Without Mayo
Ingredients
- 2 pounds baby Yukon Gold potatoes, quartered into ½ inch pieces
- 8 slices of turkey bacon, cooked and crumbled
- 1 cup plain non-fat Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
- 1/2 cup green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Cook the turkey bacon according to package directions using your preferred method. Let it cool, then finely chop it.
- Wash and dry the potatoes. Cut them into small, even 1/2-inch pieces.
- Add the Greek yogurt, garlic powder, onion powder, and salt to a large bowl. Then, thoroughly mix.
- Add the chopped potatoes, cooked and chopped turkey bacon, shredded cheese, and sliced green onions to the large bowl.
- Thoroughly mix until everything is evenly coated.
- Lightly spray a 9×9 baking dish with olive oil spray. Then, pour the potato mixture into the baking dish.
- Bake uncovered at 350°F for 50-60 minutes, or until the potatoes are tender and golden brown on top. Let the potatoes slightly cool before serving, and enjoy!
Video
Notes
- Potatoes Swap: You can use baby red potatoes if preferred.
- Cheese Options: You can easily switch up the cheese. Try light mozzarella, Monterey Jack, pepper jack, or your favorite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Potatoes are one of my favorite foods so I couldn’t wait to try this recipe. It was so easy and so delicious! I did leave out the meat, being a vegetarian, and since I love spicy, I substituted the cheese with the jalapeño cheese. It was so flavorful and great as the next day as leftovers too!
Hi Alex, I love that you made this recipe your own with the jalapeño cheese! I’m so happy you enjoyed it, and it’s great to hear the leftovers were just as good the next day!
These potatoes were a huge hit! They were creamy, flavorful, and best of all so easy to make. My whole family loved them! I couldn’t even taste the yogurt. Thanks for the great recipe, I’ll definitely make them again.
Hi Sophia, I’m so glad your whole family enjoyed the recipe! I’m happy to hear you’ll be making them again!
Good flavor, but they were a little dry. Would make them again, but I think I would add
at least another half cup of yogurt.
Hi Janis, thanks so much for trying them! I’m glad you enjoyed the flavor. Adding more yogurt sounds like a great idea to make them even creamier next time!
I love potatoes, so I couldn’t wait to try this simple recipe as a casserole. I had all the ingredients on hand except for the turkey bacon, so I went ahead and made it without. I used the cheddar cheese, but would’ve loved to have tried the pepperjack, so instead, I garnished with some jalapeño hot sauce to add that extra bite. I love spicy flavoring! I served it with a mixed green salad and added garbanzo beans, pumpkin seeds, and apples. It made for a perfect, delicious meal! Not to mention, as a perfect leftover for lunch the next day!
Hi Alexandria, I’m so happy this casserole was such a hit for you! I love how you made it your own with the hot sauce and those delicious additions, what a creative and flavorful meal! And yes, leftovers make it even better. I’m so glad you enjoyed these Mississippi Mud Potatoes!
I love these lightened-up Mississippi Mud Potatoes. They are cheesy, flavorful, and the ultimate comfort food made healthier!
O! Yummy/ I love the crunch
Hi Mary, I’m so happy you enjoyed the texture of these Mississippi Mud Potatoes! Thanks so much for leaving a review.